Menghai Golden Buds Tribute Ripened Pu-erh Cake 2009

A Pu-erh Tea from

Rating

82 / 100

Calculated from 11 Ratings
Tea type
Pu-erh Tea
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Ingredients
Pu Erh Tea
Flavors
Bark, Chestnut, Earth, Mushrooms, Smoke, Walnut, Wet Wood, Compost, Leather, Sweet
Sold in
Not available
Caffeine
Low
Certification
Not available
Typical Preparation
Use 6 oz / 182 ml of water
Set water temperature to Boiling
Use 10 g of tea
Steep for 2 min, 0 sec
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14 Tasting Notes View all

“This tea is “palace-grade” where they sift the shoot tips (the ‘golden buds’) for the tea after the pile fermentation step. Unlike other palace-grade tea, according to TeaVivre it is 100% pure...” Read full tasting note
“119/365 I’m much more comfortable with ripe pu’erh these days, although it still seems to be something that goes in phases with me. I’ll drink a lot for a while, then none for ages, but I know I’ll...” Read full tasting note
“When I first got this cake, I was new to pu-erh, didn’t really know how to brew it, and thought it tasted like dirt. Now that I’ve learned more about tea, I think it tastes like earth. Which is way...” Read full tasting note
“Tried this tea both yesterday and today. It’s much better today since it’s had a chance to air out a bit. I also rinsed it a lot more before drinking today than I did yesterday. Somewhat smooth and...” Read full tasting note

Description

Origin: Man’en Village (曼恩村), Mengzhe, Menghai, Yunnan

Ingredients: Yunnan large leaf species

Taste: carries a typical strong aroma of ripened pu-erh, tastes mellow, smooth, thick with sweet aftertaste.

This Menghai Golden Buds Tribute Ripened Pu-erh Cake tea is made by Ding Lanxian, a descendant of Mabang people, who has over thirty years of experience in making tea. Using the tea leaf of Yunnan Large Leaf Species from Lantsang basin as material, the cake was properly fermented, carefully compressed after high temperature sterilization.

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